Directions

This is a crock pot recipe and fun to make on an autumn day. Clean then pierce acorn squash and cook in microwave on high 5-10 minutes. While squash is cooking, brown beef in a skillet sprayed with Pam or other cooking spray. When squash is done, set aside to cool. Spray crock pot and mix together coconut milk, pumpkin and spices. Add browned beef and celery. Stir. Next, cut squash in half, seed, and remove skin. Skin usually peels right away from squash at this point. Then cube squash and add to the food already in crock pot. Cook in crock pot on low for 4 hours or more, depending on how tender you like your meat. Makes 6 3/4 cup servings. We serve ours over steamed rice. It is lovely and fragrant and makes your whole house smell wonderful. Calories are 325 per serving without rice!

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Thank you for sharing such a tasty and easy recipe! With time, can never get enough crock pot recipes. Tasty...and makes the house smell like Fall! Definately will do this one again...and again!
- 11/2/08

Delicious! I used lamb instead of beef because that's what was on hand, and subbed in cumin, coriander, cardamom, turmeric and chili powder instead of the prepared curry powder, but I'd bet it was still pretty close to the original. And I'm already looking forward to leftovers for lunch!
- 10/21/09